- Thermometers provided and accurate
- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
|
11/06/2015 | Complete (Food) | 93 |
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/01/2015 | Complete (Food) | 91 |
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
|
12/18/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- Critical: Hands clean and properly washed
|
03/24/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Proper cooking time and temperatures (repeated violation)
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Wiping cloths
- In-use utensils
- Critical: Hands clean and properly washed
|
03/24/2014 | Complete (Food) | 81 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
10/22/2013 | Follow-up (Food) | 90 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Contamination prevented during food prep, strg, and dsply
- Personal cleanliness
- Critical: No discharge from eyes, nose, and mouth
|
10/22/2013 | Complete (Food) | 86 |
No violation noted during this evaluation. | 04/10/2013 | Complete (Food) | 92 |
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